Monday, March 24, 2014

Why do I need to be reminded that spaghetti squash ROCKS?!!!!

I admit it. I don't eat spaghetti squash often enough. I actually hardly ever eat it and I'm not sure why, because every time I eat it I LOVE it! Tonight we had spaghetti and spicy Italian sausage over spaghetti squash and it was FANTASTIC! It was beyond fantastic. I could actually see myself give up the pasta version and only eat it a traditional spaghetti meal with squash. That's pretty surprising, because I have an addiction to carbs. :)

Cut spaghetti squash in half, cut the stem off and scoop out the seeds. Salt and pepper to taste and drizzle with a little olive oil. Place squash cut side down on the pan and cook for 30-40 minutes until the squash is tender when you put a knife through it.

When squash has been cooked, take a fork and shred the "meat" off the squash. Serve with spicy Italian sausage and marinara.

I have to add the "technique" I use when cooking sausage because I always used to have trouble cooking sausage in the pan and having the center not cooked all the way through. I place the sausage in a frying pan with a tablespoon of oil, a half a cup of water, cover and cook until the water is gone, then brown the sausage on all sides. I learned this "technique" from the Johnsonville Sausage container. It pays to read the meat packaging when you are cooking. LOL!!!

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Alex and I invite you to join our cooking escapade as we travel down a road of tantalizing taste. Most recipes will be complete ripsoffs because I own a LOT of cookbooks...some will be modifications of ripoffs from my cookbooks....and some will be creations we made up...Alex is better at making up recipes than I am. We hope you enjoy. Feel free to make comments, good bad or indifferent...we love them all.